Watercress, Quinoa, Feta and Broccoli Salad

Ingredients

• 175g/6oz quinoa
• 1 medium head broccoli, broken into florets
• 2 tbsp hazelnut oil
• zest and juice 1 lemon
• salt and freshly ground black pepper
• 25g/1oz hazelnuts
• 1 (100g) packs watercress
• 250g/9oz cherry tomatoes halved
• 100g/4oz feta cheese, drained and crumbled

Method

Cook the quinoa in boiling water for 10mins or until just tender. In a separate pan of boiling water, cook the broccoli florets for 2 mins. Drain the quinoa and broccoli in a large sieve and rinse in cold water until cold. Drain and transfer to a large bowl.

Add the oil, lemon zest and juice and seasoning to taste. Toast the hazelnuts under a medium grill, then roughly chop.

Roughly chop the watercress and add to the quinoa along with the hazelnuts, tomatoes, and feta cheese. Serve with more watercress leaves.